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    Oatmeal Raisin Breakfast Bars

    This delicious recipe is free of all the top-eight major food allergens and was created by the fantastic Allergy Free mom herself, Sharissa Greer!
    She is the founder of Allergy Free Mom.com, a website offering recipes and support for families with multiple food allergies, author of “Allergy Free for Mommy and Me: Everyday Recipes for Families with Multiple Food Allergies” and the mother of a severely food-allergic five-year-old.

    This recipe was the April Recipe of the Month~

    Oatmeal Raisin Breakfast Bars
    2/3 cup pure cane sugar
    2/3 cup (dark) brown cane sugar
    ½ cup unsweetened apple sauce, at room temperature
    2 “Flax Eggs” (2 tbsp. organic flax seed meal whisked with ½ cup hot water)
    ½ cup Earth Balance® soy free/dairy free margarine, softened
    1 ½ tsp. pure vanilla extract
    1 tsp. Rumford® baking soda
    1 tsp. Rumford® baking powder
    1 ½ tsp. cinnamon
    1 tsp. salt
    2 ¾ cups *Gluten Free Oats®
    2 ½ cups Mom’s All Purpose Flour©
    1/4 cup hulled hemp seeds
    1 cup raisins

    Preheat oven to 375◦ F.

    1. Prepare the “flax eggs” and set aside for about 10 minutes.

    2. Meanwhile, in a large mixing bowl, blend the sugars, apple sauce, vanilla extract, and margarine.

    3. Add the flax eggs and blend well.

    4. In a separate bowl, whisk together the baking soda, baking powder, cinnamon, salt, oats, hemp seeds, and flour.

    5. Slowly add the dry mix into the wet ingredients, while stirring with a spoon (not a mixer) to incorporate.

    6. Stir in the raisins.

    7. For bar shapes (as shown) spoon the dough into a plastic zipper bag with a rubber spatula.

    8. Carefully snip a 1-inch hole in the corner of the bag. Gently squeeze the dough directly onto an insulated baking sheet, into 3 to 4-inch bars, two inches apart, and bake for 10-12 minutes, until center is done. Immediately remove the bars from the baking sheet and allow them cool completely on a cooling rack.

    9. For cookie shapes, spoon the dough by two tablespoons each onto an insulated baking sheet, two inches apart, and bake for 10 minutes, or until center is done. Remove and cool on wire racks.

    These will freeze nicely, if wrapped and placed in an airtight container. This recipe yields around two dozen bars, or roughly three dozen cookie snacks.

    * For a true oat allergy, substitute equal amounts of brown rice flakes or crispy brown rice cereal for the gluten free oats.